Chile Rellenos Casserole
This easy Chile Rellenos Casserole layers tender whole green chiles with Jack and cheddar cheese, then bakes everything in a simple egg-and-milk batter until golden and set.
Ingredients
- 14 oz whole green chiles canned, drained and opened flat
- 3/4 lb Jack cheese grated
- 1 cup cheddar cheese grated
- 2 eggs
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 350°F and coat a 9×9-inch baking dish with nonstick cooking spray.
- Open the whole green chiles flat, remove any remaining seeds if desired, and drain them well. Arrange half of the chiles in the bottom of the prepared dish.
- Sprinkle half of the Jack and cheddar cheeses over the chiles. Add the remaining chiles in a second layer, then top with the remaining cheese.
- Whisk the eggs, flour, milk, salt, and black pepper together until smooth, then pour the mixture evenly over the casserole.
- Bake uncovered for 30 to 35 minutes, until the center is set and the top is lightly golden.
- Let the casserole rest for 5 to 10 minutes before slicing into 6 portions and serving.
Notes
Drain the canned chiles well before layering so excess liquid does not make the casserole watery. Let the baked casserole rest for a few minutes before slicing so the egg-and-cheese filling can set.